Beef and Cabbage Stew

Beef and Cabbage Stew - Beef

Every night, at the end of a long day, I’m exhausted. The last thing on my mind is cooking dinner for my family – but what’s even more exhausting is trying to figure out how to get dinner on the table with no time and energy left. That’s why today I’m sharing this easy beef and cabbage stew recipe that takes just 30 minutes from start to finish! This dish has been one of our favorite dinners lately because it can be made in advance, so we have something delicious waiting for us when we’re too tired to cook. And since it only takes about half an hour total to make this hearty meal, there’s plenty of time left before bedtime for some cuddles with your little ones.
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prep: 15 mins cook: 2 hrs 55 mins total: 2 hrs 70 mins Servings: 6 Yield: 6 servings


1 carrot, sliced

1 large onion, chopped

1 cube beef bouillon

1 ½ pounds beef stew meat, cut into 1-inch pieces

4 cups shredded cabbage

¼ teaspoon ground black pepper

salt to taste

1 bay leaf

2 cups beef broth

2 celery ribs, sliced

2 potatoes, peeled and cubed

1 (8 ounce) can tomato sauce


Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.

Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.

Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Nutrition Facts:

Per Serving: 318 calories; protein 22.6g; carbohydrates 21.5g; fat 15.8g; cholesterol 62.7mg; sodium 689.8mg.

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